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Red Dragon's Pie

Better than Shepherd’s pie, Red Dragon’s Pie is topped with a delicious potato and yam blend. Entertain your family with stories of the Red Dragon who helped to inspire this dish around the dinner table.

Ingredients

½ cup dried lentils soaked and rinsed

¼ cup rice

2 large potatoes

2 large yams or sweet potatoes

1 Tbsp coconut oil

½ cup non-dairy milk, warmed

1 Tbsp oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 oz white mushrooms, cut into quarters

1 (6 oz) Tbsp tomato paste

2 Tbsp soysauce

½ tsp basil

½ tsp oregano

Salt and pepper

Preparation

Cook lentils in 4 cups of salted water for 20 minutes.

Add brown rice and cook 40 more minutes.

Drain lentils and rice reserving 1 cup of liquid

Cook potatoes and yams in salted water until soft. Drain well. Mash with coconut oil and non-dairy milk.

Sauté onions, carrots and celery in oil for 10 minutes, add in mushrooms and cook for 4 more minutes or until soft.

Combine vegetables with rice and bean mixture, tomato paste, soy sauce herbs and season with salt and pepper.

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.